Food In Many Forms

This week's share: - Eggplant - Yellow squash - Hot peppers - Potatoes - Heirloom tomatoes - Baby tomatoes - Cantaloupe - Beets - Cucumbers - Garlic Until today, I had only managed to cut up the cantaloupe from the share this week. I could smell it ripening on the counter. So I needed an easy way to use up a few different vegetables today and came up with a pasta primavera. Every vegetable, apart from the additional small peppers, came from the farm share. Epicurious adds lemon zest, pine nuts, and crushed red pepper, which might some good ideas for next time. Farfalle Primavera INGREDIENTS 1 purple pepper, thinly sliced 2-3 small red & orange peppers 1/2 white onion, thinly sliced 1/2 large yellow squash, thinly sliced 1 cup baby tomatoes, halved 2 small carrots, peeled and sliced 1/4 cup fresh basil 4-5 cloves garlic, crushed 8 oz farfalle pasta 1/4 cup grated Parmesan 2 Tbsp Olive oil Salt & pepper DIRECTIONS 1. Cook the pasta per package instructions, drain, and set as...

The coronavirus is becoming more and more real every day. People are starting to practice "social distancing", and we have accepted that we probably shouldn't go out in crowds anymore. So instead of going to our friend's party tomorrow and watching Boston's St. Patrick's day parade. We will be sharing brunch with an intimate group tomorrow morning. I volunteered to make quiche, because it is the easiest way to consume eggs with a crowd, and I can at least make sure there are vegetables involved. I originally wanted to do a red onion & gruyere combo, which I still think would be good. But I had a block of Manchego already in the house, so I added red peppers to go with the more Spanish vibe. I normally don't shy away from whole eggs, but I had egg whites already, so I figured I would stretch my small egg supply. INGREDIENTS 1/2 red onion 1/2 red bell pepper 1/2 cup shaved Manchego cheese 3 cloves garlic 3/4 cup unflavored soy milk 2 eggs, ...

I painted myself into a corner this week, metaphorically speaking. I proposed to my boss that we offer staff heart healthy recipes during American Heart Month, in February, on a weekly basis. Then I said I would make one of the recipes, and when I proposed egg bites, she liked the idea so much, I couldn't change her mind afterward. I would have been fine making egg bites, except almost recipe I had found had some form of cheese or processed meat, and how is that heart healthy? The one exception was the recipe I found from whole foods , but my boyfriend/ test subject is allergic to mushrooms, and I felt that just vegetables lacks the pizzazz required to win people over to the side of "healthy can still taste good". So, I was forced to invent something, which for better or for worse is in my oven right now. These new egg bites were inspired by muhammara from Turkey and the nutty omelets of Dubai. Ingredients 2 cups pasteurized egg whites or 8 whole eggs 12...

I'm easing my way into a more vegetable, fish and legume focused-diet. This recipe can serve a family of 4 or become lunch for a few days during the week. As long as you wait to add the salad greens, the tuna salad should only grow in flavor. Ingredients 1 can of chickpeas, rinsed 2 6 oz cans of chunk light tuna, drained and flaked 1 large bell pepper, diced 1/2 cup onion, diced 1/2 lemon, juiced 3 Tbsp extra virgin olive oil Ground pepper, to taste 8 cups mixed salad greens Directions Combine beans, tuna, bell pepper, onion, parsley, lemon juice, and olive oil. Season with pepper. Divide the greens among 4 plates. Top each with the tuna salad. Adapted from : http://www.eatingwell.com/recipe/252451/mediterranean-tuna-antipasto-salad/ Allergens : fish Nutrition (1/4 recipe) : 264 kcal, 12 g fat, 2 g saturated fat, 8 g monounsaturated fat, 30 mg cholesterol, 334 mg sodium, 362 mg potassium, 17 g carbohydrate, 6 g fiber, 22 g protein, 69% vitamin A, 82% vitamin ...

I had a mental shift recently. The whole adulting thing is hitting me pretty hard, and although nutrition will always be a concern to me, cost has become a much larger factor in my decision-making a the grocery store. That means shopping at cheaper stores, using coupons, and eating in a whole lot more.  It also means I'm less likely to choose recipes with fancy ingredients I don't have, and more likely to just use what I've got in the pantry. This may be why I have been blogging a lot less - because my meals are so run of the mill and don't always seem worth sharing. But I have an ever-growing pile of recipes that I have carefully annotated.When that pile gets too large, I find myself wanting preserve all that work so I can continue to make my cooking better. Ironically, my grocery bill is 1/3 to 1/2 of what it used to be since I started being more budget conscious, but my restaurant spending is right in line with the typical millenial. According to on...

Since I started working full-time last September, I have relied heavily on leftovers to save me money and keep me eating healthy during the work week. This was one of the best leftover meals I have made so far. When combined with a 4-pack of chicken sausage, this recipe made about 4 1/2 meals for me last week. The flavors of the Spanish rice meld together making it more rich every extra day it hangs out in the fridge. That being said, I still want to experiment with adding other spices and perfect this dish which is sure to be a favorite. Future additions might include chili powder, oregano, garlic, fresh cilantro, hot sauce, or lime juice. I will keep you posted! Ingredients 1/4 cup olive oil 1 large onion, finely chopped 2 bell peppers, seeded, ribs removed, and diced 2 ribs celery, finely chopped (optional) 3 cloves garlic, minced 1 cup long-grain brown rice 1 14.5 oz can diced tomatoes 2 cups water 1 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon cumin Pr...

These are a great easy side dish when you don't know how long the main course is going to take to cook. The green beans are trimmed; the red bell peppers are cut into strips. Boil the green beans for three minutes, rinse with cold water and set them aside. This will take about 15-20 minutes if you are slow at prepping.  LEAVE THE GREEN BEANS AND PEPPERS ALONE UNTIL FIVE MINUTES BEFORE YOU WANT TO SERVE DINNER Then, dab 2 Tbsp of canola oil into a skillet. Turn the burner to medium-high, wait for the oil to heat up and throw in the peppers and green beans. Sprinkle them with a little soy sauce. After two minutes, turn off the heat, add 2 Tbsp sesame oil, sprinkle some sesame seeds on top (not pictured) and serve. Voila!